Photo: Massimo Adami
Roasted Strawberry Rhubarb and Yogurt Parfaits
7 ingredients
10 min + 20 min
4 to 8
openrecipes
Roasted, honey-sweetened strawberries and rhubarb yield a delightfully sweet and tart sauce. You swirl the sauce into yogurt, oatmeal and milkshakes. The warm sauce would be a killer topping for ice cream, cheesecake or toast.
Estimated Nutrition (whole recipe, rough)
237
Calories
19g
Protein
1g
Fat
40g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound strawberries, hulled and sliced into bite-sized pieces
- 1 pound rhubarb (about 4 stalks), cut into ¼-inch wide slices
- ⅓ cup honey
- 1 small lemon, juiced
- 1 batch of homemade
- , or several cups of store-bought granola
- 1 32-ounce container of plain yogurt (Greek yogurt/vanilla yogurt works, too)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes